Crock Pot French Dip Sandwiches
Tender beef chuck roast cooked to perfection in a savory broth, served on hoagie rolls with melted provolone cheese and rich dipping sauce.
Equipment
- Crockpot
- Skillet
Ingredients
- 3-4 lbs Beef Chuck Roast
- 1 piece Onion Thinly sliced
- 3 cups Beef Broth
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Soy Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Red Pepper Flakes Optional
- 4-6 pieces Hoagie Rolls
- 6 slices Provolone Cheese
Instructions
- Season the beef chuck roast with salt, pepper, garlic powder, onion powder, and dried thyme.
- Optional: Sear the beef in a hot skillet for added flavor.
- Layer sliced onions at the bottom of the slow cooker.
- Place the seasoned beef on top of the onions.
- Pour in the beef broth, Worcestershire sauce, and soy sauce.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is tender.
- Shred the beef and return it to the slow cooker to soak in the juices.
- Toast the hoagie rolls under the broiler or in a skillet until golden brown.
- Assemble the sandwiches with shredded beef and top with provolone cheese; broil until melted.
- Serve with strained au jus for dipping.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.